Even though I obviously think about other things too (work, skincare, loved ones) food is on my mind a lot. I don’t actively think about it all the time but sometimes thoughts about food are idling in the background until they need my attention.

And it was one of those idling thoughts that led to the discovery of the best topping for my favourite soup!

I have used prosciutto crumbs a lot lately (because they’re so so delicious!!) and suddenly it hit me that maybe they would work as topping for my creamy Jerusalem artichoke too? And yes, they did!

They’re not as salty as bacon (tried that but it didn’t work for me), yet offer a nice texture (unlike fried mushrooms – tried that too!) and they accompany my already favourite topping of chopped shallots perfectly.

Soooo, let me introduce you to my newly perfected Jerusalem soup recipe – with that wonderful new topping! Hope you like it too!

Jerusalem artichoke soup 3.0, serves 4 as a starter

2 shallots, finely chopped 

1 tbsp butter

750 g Jerusalem artichokes, peeled and cut into similar sized pieces

water

1/2 good-quality stock cube (chicken or vegetable)

100 ml double cream

salt and pepper

Topping: 

3 slices prosciutto

1 shallots, finely chopped 

Fry the onions until soft in the butter without browning. Add the Jerusalem artichokes and fry for a minute. Cover with boiling water. Add salt and the stock cube and bring to the boil. Once the Jerusalem artichokes are soft, drain half the cooking liquid but keep it aside. Purée the Jerusalem artichokes and remaning water (adding more of the cooking water if needed) until you have a thick soup. Add the cream to the soup and bring it to the boil again. Season to taste. 

While the soup is underway, pre-heat the oven to 200C. Place the prosciutto slices on a baking parchment covered tray and let them crisp up in the oven for approx 5 minutes.  Leave to cool and chop it into crumbs.

Divide the soup between four bowls. Add chopped shallots and prosciutto crumbs.